In the current research, our work measured the effect of silver nanoparticles (AgNP) synthesized from Larrea tridentata (Sessé and Moc. ex DC.) on the mycelial growth and morphological changes in mycelia from different phytopathogenic and beneficial fungi. The assessment was conducted in Petri dishes, with Potato-Dextrose-Agar (PDA) as the culture medium; the AgNP concentrations used were 0, 60, 90, and 120 ppm. Alternaria solani and Botrytis cinerea showed the maximum growth inhibition at 60 ppm (70.76% and 51.75%). Likewise, Macrophomina spp. required 120 ppm of AgNP to achieve 65.43%, while Fusarium oxisporum was less susceptible, reaching an inhibition of 39.04% at the same concentration. The effect of silver nanoparticles was inconspicuous in Pestalotia spp., Colletotrichum gloesporoides, Phytophthora cinnamomi, Beauveria bassiana, Metarhizium anisopliae, and Trichoderma viridae fungi. The changes observed in the morphology of the fungi treated with nanoparticles were loss of definition, turgidity, and constriction sites that cause aggregations of mycelium, dispersion of spores, and reduced mycelium growth. AgNP could be a sustainable alternative to managing diseases caused by Alternaria solani and Macrophomina spp.

Jatropha dioica Sessé (JD) is a plant from arid and semiarid zones of Mexico related to local therapeutic uses and possible use in food and agriculture as a control agent of pest organisms that helps to reduce impacts on the environment, human health and resistance by phytopathogens. In vitro bactericidal activity was evaluated with the well diffusion method in doses of 1000, 2500, 5000, 7500, 10,000 and 20,000 µg mL⁻¹, and fungistatic activity was evaluated with the agar dilution method (500, 1000, 1500, 2000 and 4000 µg mL⁻¹) in Pseudomonas syringae, Botrytis cinerea and Fusarium oxysporum using hydroalcoholic extracts of J. dioica root in a completely randomized design with five replications. Total phenol and flavonoid contents were recorded by the Folin–Ciocalteu and aluminum chloride methods. Ethanol and methanol extracts showed fungistatic activity on B. cinerea, inhibiting from 42.27 ± 1.09 to 46.68 ± 0.98 mg mL⁻¹, with an IC₅₀ of 5.04 mg mL⁻¹, with no differences by solvent type. In F. oxysporum, inhibition ranged from 14.77 ± 1.08 to 29.19 ± 0.89 mg mL⁻¹, and the methanol extract was more efficient, generating a stress response to the ethanol extract. The bactericidal activity on P. syringae recorded inhibition zones of 17.66 ± 0.33 and 16.66 ± 0.33 mg mL⁻¹, with ethanol being more efficient. The phenol content ranged from 8.92 ± 0.25 to 12.10 ± 0.34 mg EAG g⁻¹ and flavonoid content ranged from 20.49 ± 0.33 to 28.21 ± 0.73 mg QE g⁻¹ of sample dry weight. The results highlight the biological activity of J. dioica as an alternative to biopesticides that minimize agrochemical applications and generate pathogen resistance. These advances contribute to the revaluation and conservation of the species.

Objective: To develop a technique based on the partition method, to estimate the surface area and volume of mango fruit (Mangifera indica L. cv. “Ataulfo”) using two digital orthogonal images, obtained and processed on a mobile device with the Android® operating system, segmented by different discriminants. Design/Methodology/Approach: A technique was developed to estimate the surface area and volume of “Ataulfo” mango fruit based on digital images and was implemented directly on a smartphone with the Android® operating system. Three discriminants were evaluated for segmentation (red channel, green channel, and HIS intensity) and applied in n=30 fruits. The precision and accuracy of the technique was determined. Results: The surface area and volume of the fruit when estimated using the red channel presented a coefficient of variation of less than 2.0% in both variables and the estimation error was less than 3% for surface area and less than 5% for volume. Study Limitations/Implications: This technique was limited to fruit with an elliptical cross-section and smooth surface. Findings/Conclusions: The proposed technique is a non-destructive alternative to estimate the surface area and volume of “Ataulfo” mango fruit with a reasonable margin of error and can be implemented directly on an Android® device using only the red channel as a segmentation discriminant.

Due to their secondary metabolite content, plant extracts are an alternative method for controlling pathogenic organisms in agriculture and post-harvest operations. Botrytis cinerea and Pseudomonas syringae are among the causative agents of diseases and losses in agricultural production. The species Larrea tridentata is abundant in the arid and semi-arid zones of Mexico and has no defined use; however, it contains secondary metabolites with microbicidal potential that could aid in biological control and enhance its harvest status. Growth inhibition (halo) of B. cinerea and P. syringae was evaluated by applying alcoholic extract of L. tridentata leaves at doses of 50, 100, 250, 500, 750, 1000, and 2000 µg mL⁻¹ in vitro, using poisoned medium and potato dextrose agar for the fungus and the agar well method for the bacteria, in a completely randomized design with five replicates. The flavonoids quercetin, apigenin, narigenin, kaempferol, and galangin were identified as possible agents of microbicidal activity. The extract inhibited the growth of B. cinerea from 100 µg mL⁻¹ and completely inhibited it with 1000 and 2000 µg mL⁻¹. For P. syringae, inhibition was observed from 250 µg mL⁻¹, demonstrating that the higher the concentration, the greater the growth inhibitory effect. The secondary metabolite content of the L. tridentata extract is sufficient to have an impact on microorganisms with economic impact in agriculture.

Objective: To determine the post-harvest physiological behavior and quality changes of tomato fruits (Solanum lycopersicum L.) grown under saline stress conditions. Design/methodology/approach: Tomato fruit quality variables (firmness, total soluble solids, titratable acidity and pH), along with respiration rate and weight loss were assessed at harvest and after seven days of storage at room temperature. These parameters were compared between fruits grown under saline stress (250 mM sodium chloride) and non-stressed control fruits. Results: Tomato fruits grown under saline stress exhibited higher (p<0.05) total soluble solids (6.92±0.22 °Brix) and titratable acidity (0.39±0.03 %), compared to the control fruits. No significant differences were observed in fruit firmness (13.01 N) or pH (5.86), at harvest time and after storage. The respiration rate decreased in both groups, from 30.77 at harvest time to 17.70 after storage; however, weight loss was not affected (11.50 %). Limitations on study/implications: Soil sampling in the production area, to measure the fruit quality and its post-harvest physiological behavior are needed on a larger scale. Findings/conclusions: Saline stress increases the total soluble solids and titratable acidity, but does not affect the firmness, pH, weight loss and respiration rate of tomato fruit at harvest time and after storage at room temperature.

Mexican yuca (Yucca decipiens Trel.) is native to the semi-desert region of north-central Mexico. Based on its medicinal uses, the flour produced from its leaves and stems was evaluated to determine new food uses. The flour was characterized based on granulometry, rheology, texture and functional properties, which were analyzed with the RStudio software. The results indicate that the Water Absorption Index (WAI) of yuca flour (0.11 mL g−¹) is similar to that of wheat flour (0.56 mL g−¹). However, the Fat Absorption Index (FAI) of yuca flour (0.40 mL g−¹) is significantly lower than that of Saltillo Pinto bean flour (1.55 mL g−¹). This suggests that yuca exhibits hydrophilic behavior comparable to that of wheat flour and requires less oil in potential formulations. The expansion capacity of yuca flour is similar to that of wheat flour, demonstrating a gluten-like behavior ideal for food applications that require this structural component. The flour also exhibited notable foaming properties, high stability and low fat content, highlighting its food potential. Fermentation matched the parameters of the Cereal & Grains Association’s physicochemical test methods 56–60; consequently, yuca flours are classified as the same as those produced from soft, weak wheat, supporting their use for fermentation processes. Internal friction values (0.85–0.92) suggest limited flow; however, its high density shows fine granulometry that facilitates the bagging, handling and storage of the flour, complying with the Mexican standards.